Food in Beijing, China

Most Popular

Peking Roast Duck

The Chinese capital’s most celebrated delicacy is an irresistible combination of crisp, lacquered skin and tender meat, sliced and then rolled up in thin pancakes with dark fermented sauce, slivers of white leek, and strips of cucumber.

An Imperial Banquet

As the center of the Chinese empire for some 600 years, Beijing has a rich tradition of Imperial cuisine. Try dishes derived from the legendary Man-Han banquet, including exotica like stewed camel’s hump; the Empress Dowager Cixi’s favorite sesame buns stuffed with minced pork; and wan dou huang, a sweet made from dried peas and sugar.

Szechuan

Szechuan cuisine, Sichuan cuisine, or Szechwan cuisine is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper.

Xinjiang cuisine

Xinjiang cuisine reflects the cooking styles of many ethnic groups of the Xinjiang region, and refers particularly to Uyghur cuisine. Signature ingredients include roasted mutton, kebabs, roasted fish and rice. Because of the Muslim population, the food is predominantly halal.

Xinjiang cuisine is found throughout much of China, as migrants from the region often open Xinjiang restaurants or food stands in other regions.